Caramelized French Onion Tart Food

CARAMELISED ONION TART

Steps:

• Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
• Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
• To make the caramelised onions, heat a large frying pan over a medium low heat and add the butter before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.
• In a bowl add the eggs and egg yolk along with the cream and milk and whisk to combine. Season to taste.
• Place the onions in the base of the tart and spread evenly over the base. Sprinkle with the grated cheese before topping with the egg mixture. Finally, sprinkle with the remaining thyme leaves. Bake for 15 to 18 minutes or until the filling is just set.

CARAMELIZED FRENCH ONION TART

Steps:

• Preheat the oven to 350 degrees.
• In a large sauce pan, melt the butter on medium heat.
• Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
• While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
• Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan. Gently fold in each side of the puff pastry sheets approximately 1 inch.
• Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top. Reserve some to sprinkle on top of the onions.
• Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
• Bake for 30 minutes until puff pastry is golden brown and cooked through.
• Cut into small pieces for appetizers or bigger pieces to eat as a main dish.
• Enjoy!

CARAMELISED ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
• Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
• Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
• Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.

CARAMELIZED ONION POTATO TART

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

POTATO AND CARAMELIZED ONION TART

Steps:

• Preheat the oven to 375 degrees F.
• Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
• In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
• In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
• In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
• Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
• Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
• Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.

CARAMELIZED ONION TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
• Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
• Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
• Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

FRENCH ONION TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
• When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

CARAMELIZED ONION TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
• Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
• Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
• Spoon onion mixture evenly on top of the tart crusts.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

CAULIFLOWER & CARAMELIZED ONION TART

Steps:

• Position rack in center of oven; preheat to 425°F
• Toss cauliflower with 1 tablespoon olive oil in large bowl.
• Spread on large rimmed baking sheet, spacing apart.
• Sprinkle with salt and pepper.
• Roast 15 minutes; turn florets over.
• Continue roasting until tender, about 25 minutes longer.
• Cool cauliflower, then thinly slice.
• Drizzle with truffle oil; toss.
• Reduce oven temperature to 350°F.
• Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Line pie crust with foil; fill with pie weights.
• Bake crust 20 minutes.
• Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form.
• Cool crust.
• Maintain oven temperature.
• Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat.
• Add onion; sprinkle with salt and pepper.
• Cook until onion is deep golden brown, stirring occasionally, about 40 minutes.
• Cool slightly.
• DO AHEAD Can be made 1 day ahead.
• Store crust at room temperature.
• Cover and chill cauliflower and onion separately.
• Brush bottom and sides of crust with mustard.
• Spread onion in crust.
• Arrange cauliflower evenly over.
• Set tart on rimmed baking sheet.
• Whisk eggs and next 4 ingredients in medium bowl.
• Stir in Gruyere.
• Pour mixture over filling in tart pan; sprinkle with Parmesan.
• Bake until tart is golden and center is set, about 40 minutes.
• Transfer to rack; cool 15 minutes before serving.

CARAMELIZED LEMON TART

Steps:

• for crust: Combine flour, sugar and salt in processor.
• Add butter; cut in using on/off turns until mixture forms coarse crumbs.
• Mix yolk and ice water in small bowl.
• Add to crumb mixture; process until dough begins to clump together.
• Press over bottom and up sides of 9-inch tart pan with removable bottom.
• Trim edges.
• Pierce crust all over with fork.
• Chill 30 minutes.
• Preheat oven to 350°F
• Line crust with foil.
• Fill with dried beans or pie weights.
• Bake until crust is set, about 20 minutes.
• Remove foil and beans.
• Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
• Transfer crust to rack.
• Maintain oven temperature.
• for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
• Scrape in seeds from vanilla bean; whisk to blend well.
• Pour filling into tart shell.
• Bake tart until filling is set, about 40 minutes.
• Transfer tart to rack and cool.
• Refrigerate until cold, at least 3 hours or overnight.
• Preheat broiler.
• Sift powdered sugar over tart.
• Broil until caramelized, watching closely, about 1 minute.
• Refrigerate tart 15 minutes.
• Remove tart pan sides.
• Transfer tart to platter.

CARAMELIZED ONION PHYLLO TARTS

Steps:

• In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes.
• Add the hot water and bouillon and bring mixture to a boil.
• Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes.
• Set mixture aside to cool a bit and then add cheese, stirring well to incorporate.
• Place about 1 heaping teaspoon measure into each phyllo cup.
• Bake in a preheated 375* oven for 10 to 15 minutes.
• Can be served hot or room temperature.

CARAMELISED ONION PUFF PASTRY TART

Steps:

• Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
• Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
• Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
• Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.

MUSHROOM AND CARAMELIZED ONION TART

Steps:

• Preheat oven to 400 degrees F.
• Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
• In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
• Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
• Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
• Reduce the oven to 350 degrees F.
• Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
• To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.

CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES

Steps:

• Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
• Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.

ONION TART

Steps:

• To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 180°C (350°F/Gas 4).
• Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.
• To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15-20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.
• While the tart shell is baking, prepare the filling.
• In a large frying pan over low to medium heat, sauté the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.
• Carefully fill the pastry shell with the filling, place in the oven and bake for 40-45 minutes, or until the filling is set. Serve warm or at room temperature.

FRENCH ONION AND BACON TART(ATK)

Steps:

• Crust: Preheat the oven to 375º. Put the flour, sugar and salt in the bowl and pulse a few times to mix. Dump in all the butter and pulse about 15 times total. You want to cut the butter up smaller than you would for a flaky pie crust. Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds. You'll know that you have the right amount of moisture in the dough by removing the lid, reaching in and grabbing a handful, squeeze it together and if it clumps...it's perfect. If it is still crumbly and does not stick together, then put the lid back on, add another ½ to 1 teaspoon of ice water and turn on again for another 5-6 seconds.
• Press dough in tart pan. Try and make it an even layer across the bottom of the pan.
• To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes.
• Cook bacon until crispy. Less 2 tablespoons of drippings in pan and cook onions on low/med heat with thyme & salt, covered 20mins. So not brown, sweat the onions. Pull crust out of the freezer, place it on a cookie sheet, add a sheet of foil on top and press it in gently and then fill with your favorite pie weight (dry beans, rice, actual pie weights, marbles, ball bearings). Place in the oven for 30 minutes while the onions are cooking.
• Beat the eggs and add in the half and half, a grind or two of black pepper and a touch of salt, mix well and set aside. The onions, they should be translucent, soft and very fragrant. Remove them from the heat and cool long enough that they won't cook the eggs. When the crust comes out, remove the pie weights and foil. Remove the thyme sprigs from the onions and mix them into the custard. Pour it all into the tart crust, sprinkle with bacon pieces and put it back in the 375º oven for 25-30 minutes on the middle rack.

ONION TART

Steps:

• Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
• Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
• Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
• Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
• In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
• Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
• In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
• Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
• Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

CAULIFLOWER AND CARAMELIZED ONION TART

Steps:

• Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
• Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
• Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
• Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

CARAMELIZED ONION TARTS WITH APPLES

Steps:

• Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
• Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.